 Hungarian cuisine is characterized by calorie- rich foods, uses meat (especially pork, but often veal), freshwater fish (carp, catfish, perch) and vegetables (tomatoes, peppers, pumpkins, especially Transylvanian Hungarians widely used sauerkraut). A typical spice is paprika, either sweet or spicy, which gives food a distinctive taste and tempting red color. Often used as sour cream. The bakery is a favorite white bread. Dishes are prepared generally in lard; Hungary is home to breed pigs mangalica whose fat is not harmful to health.

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